Take a large bowl and pour the flour, baking powder and baking soda into it. Create a well and pour in the yeast, sugar, oil and water. Give the ingredients in the well a gentle stir and let it rest until it goes slightly frothy - about 5 minutes

Take another bowl and mix the coconut cream with the apple cider vinegar.

Once the yeast and water mix turned frothy add the coconut cream to the large bowl and stir starting from the center. You can do this by hand with a wooden spoon or use a mixer for it. Mix it until it is evenly combined.

The mixture will be quite sticky - resist the urge to add more flour.Cover the dough with a kitchen towel and set aside to rise for about 45 minutes in a warm place.

Once the dough has doubled in size, get out a big board and dust it generously with flour. You can alternatively do this directly on the kitchen counter but this is easier to clean up. Dust your hands with flour and fold the dough by lifting the edges towards the center and punching it down. Down overwork it just make sure it reaches a level at which you can form it without it sticking to your hands.

Divide the dough into 8-12 balls. It depends if you prefer small or big naans. Take a baking sheet and line it with baking paper. I tend to bake these in two batches so I prepare two trays. Gently roll out the dough and place the naans on a baking sheet. Set them aside to rise another 30 minutes.

When you are ready to bake the naans lightly brush the top with a little bit of olive oil. Bake your naans in a preheated oven at 180°C (350°F). Bake them for about 4-5 minutes and make sure they are golden brown on the bottom before you flip them to bake them for another 4-5 minutes on the other side.